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Greek tzatziki is easy to make at home! Just a few ingredients turn this garlicky cucumber yogurt into a dish that's versatile enough to use as a sauce, condiment, or dip.
Tzatziki is something I've been making in one form or another for many, many years now. Similar to Indian cucumber raita or Persian mast-o-khiar, Greek tzatziki is a cool, refreshing accompaniment to a variety of meals.
Whether you slather it onto a lamb burger, use it as the base for falafel-spiced chickpea flatbreads, or serve it alongside homemade hummus and baked pita chips as an appetizer dip, this tzatziki recipe will become a staple in your kitchen.
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🧡 Why we love this recipe
- It only needs a few ingredients.
- The flavors get better as it sits in the fridge, so it's a great make-ahead recipe.
- Tzatziki comes together in just a few minutes. It's not labor intensive and has a big flavor payoff.
- It's versatile enough to be an appetizer dip, condiment, or sauce.
📝 Ingredients
Here's everything you need to make this easy Greek tzatziki (see recipe card below for ingredient amounts and full directions):
- Plain Greek yogurt
- Cucumber
- Garlic cloves
- Kosher salt
- Freshly squeezed lemon juice
- Granulated sugar
- Worcestershire sauce
- Freshly cracked black pepper
🥒 Ingredient spotlight: cucumber
This recipe uses English cucumber which can be found in your grocery store's produce department, usually shrink-wrapped in plastic for protection.
This type of cucumber, also known as a seedless or European cucumber, is long and slender with a thin skin. They're typically less bitter than other types of cucumbers found in the U.S.
While the name "seedless" is thrown in the mix, they do still have some seeds inside. The seeds are just less developed and not as hard, making them easier to eat if you choose to do so.
The thin skin is also more easily digestible for those who tend to struggle with heartburn caused by their thicker-skinned counterparts.
Regardless of what type of cucumbers you buy, I have a handy tip for removing the seeds. Peel your cucumber, if desired, then slice it in half lengthwise.
Grab a vegetable peeler and look for a little loop or scoop type shape - often at the tip of the tool. You can use this to scrape straight down to remove the seeds in big strips.
You can also use a small spoon or a knife to remove the seeds, but many vegetable peelers have this handy tool built right in. It makes it super easy to remove the seeds, if desired.
✅ How to make this recipe
- Add yogurt and cucumber to a medium bowl.
- Smash garlic and salt into a paste and add to yogurt.
- Stir in remaining ingredients, cover, and refrigerate.
See recipe card below for full instructions.
📌 Tips
Using kosher salt to smash the garlic into a paste helps break down the garlic and incorporates it nicely into the tzatziki.
💡 Ways to use tzatziki
I originally learned a version of this recipe from a friend who used to own a high-end farm-to-table burger restaurant in New York City. I scaled and tweaked the recipe to make it easier for home cooks to prepare.
This stuff is also a great dip for french fries. I almost always do that if I'm at a diner or Greek restaurant that serves fries alongside gyros, souvlaki, or falafel.
Tzatziki is a great part of or served alongside so many recipes. Here are a few of my favorites:
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Print📖 Recipe
Easy Homemade Tzatziki
- Prep Time: 5 Minutes
- Total Time: 5 minutes (plus optional refrigeration time)
- Yield: 8 Servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Greek
Description
Greek tzatziki is easy to make at home! This garlicky cucumber yogurt recipe is versatile enough to use as a sauce, dip, or condiment!
Ingredients
- 2 cups plain Greek yogurt
- ½ English cucumber, peeled, seeded, and diced small
- 3 large cloves garlic
- ½ teaspoon kosher salt
- 1 ½ teaspoons freshly squeezed lemon juice (about half a small lemon)
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon freshly cracked black pepper
Instructions
- Place yogurt and cucumber in a medium bowl.
- Roughly chop garlic. Sprinkle salt on top of the garlic. Using the flat side of your knife, smash, scrape, and chop the garlic until it forms a paste.
- Add the garlic paste to the bowl along with the lemon juice, sugar, Worcestershire sauce, and pepper. Stir to combine, then taste for seasoning. It will likely need more salt, but taste it first and adjust accordingly.
- Cover and refrigerate for at least an hour for best flavor.
Notes
If serving as a dip, a drizzle of extra-virgin olive oil and a sprinkle of ground sumac make nice toppings.
Nutrition
- Serving Size: ¼ cup
- Calories: 42
- Sugar: 2.7 g
- Sodium: 96.4 mg
- Fat: 1 g
- Saturated Fat: 0.6 g
- Carbohydrates: 3.2 g
- Fiber: 0.1 g
- Protein: 5 g
- Cholesterol: 5 mg
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